cooking recipes and questions

[ansel39]

Originally Posted by rychehitman

did bullseye just make a crack about drews height?

he is a little delirious from being done

[hawkeyethearcher]

Almost Fat-free Lemon Cheesecake

Ingredients
Crust:
Cooking spray
1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice
1/4 cup unsalted butter, melted
Filling:
3 (8-ounce) packages fat-free cream cheese
1 cup fat-free sour cream
2 cups sugar or sugar substitute (recommended: Splenda)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons lemon juice
Lemon Curd:
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup sugar or sugar substitute (recommended: Splenda)
2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute
Directions
Make crust: Preheat oven to 325 degrees F.

Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.

Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.

Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.

Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.


the springform pan is a must for cheesecake. good luck getting it out oterwise. if you dont have a double boiler just put water in a pot and put a glass mixing bowl on top of it. use substitute items if you are on a diet for less fat.

[hawkeyethearcher]

can't recommend this enough. awesome food. healthy fish sticks. this isnt fried but baked in the oven. kids will love it as well.


Fish sticks

Ingredients
1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
1/2 cup all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 egg whites
1 cup grated Parmesan
1 cup seasoned bread crumbs
Olive oil, for drizzling
Dipping Sauce

1/3 cup reduced fat mayonnaise
1/3 cup lowfat plain yogurt
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley or chives
For the Fish Sticks:

Preheat the oven to 450 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

For the Dipping Sauce:
Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.

Arrange the fish sticks on a serving platter and serve with the dipping sauce.

[hawkeyethearcher]

a very healthy drink

Virgin Pomegranate and Cranberry Bellinis

Ingredients
1 cup ice
1 1/2 cups simple syrup, recipe follows
1 1/4 cups unsweetened pomegranate juice, chilled
1 cup unsweetened cranberry juice, chilled
1 (25.3 fluid ounces) bottle sparkling water, chilled
2 limes, thinly sliced
1 bunch fresh mint, for garnish
Optional garnish: 1/2 cup (2 1/2 ounces) pomegranate seeds
Special equipment: a 6 to 8 cup capacity punch bowl
Directions
Place the ice in a punch bowl. Add the simple syrup, pomegranate juice, and cranberry juice. Stir well. Slowly pour in the sparkling water. Garnish with lime slices, mint sprigs and pomegranate seeds, if using, and serve.

Serving Suggestion: As an alternative to serving from a punch bowl, make the bellini mixture in a 6 to 8 cup capacity pitcher. Divide the pomegranate seeds between 12 champagne flutes. Add 1 slice of lime and 1 sprig of mint to each glass. Pour the bellini mixture into the prepared glasses and serve.

Simple syrup:
1 cup water
1 cup sugar
In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Take the pan off the heat and allow the syrup to cool.

Yield: 1 1/2 cups

Prep Time: 2 minutes

Cook Time: 5 minutes

[lord odin]

Originally Posted by ansel39

you did Bullseye

It was dark and I only have one eye and I didn't miss.

[spenca7]

Originally Posted by hawkeyethearcher

can't recommend this enough. awesome food. healthy fish sticks. this isnt fried but baked in the oven. kids will love it as well.


Fish sticks

Ingredients
1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
1/2 cup all-purpose flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 egg whites
1 cup grated Parmesan
1 cup seasoned bread crumbs
Olive oil, for drizzling
Dipping Sauce

1/3 cup reduced fat mayonnaise
1/3 cup lowfat plain yogurt
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley or chives
For the Fish Sticks:

Preheat the oven to 450 degrees F.

Rinse the salmon fillet and pat dry with paper towels. Cut the fish in half to make 2 fillets each about 4 by 4 1/2-inches in size. Starting on the longest edge, slice the fillets into 1/2-inch pieces. Lay the widest pieces, from the center, cut side down, and slice in half lengthways so all the pieces are equally about 1/2 by 1/2 by 4 1/2-inches in size.

Place the flour in a medium bowl and season with the salt and pepper. Place the egg whites in another bowl and beat until frothy, about 30 seconds. Combine the Parmesan and bread crumbs in a third bowl.

Coat the salmon pieces in the seasoned flour and pat to remove any excess flour. Dip the floured salmon in the egg whites and then into the Parmesan mixture, gently pressing the mixture into the fish. Place the breaded salmon pieces on a liberally oiled baking sheet. Drizzle lightly with the olive oil. Bake for 15 to 20 minutes until golden brown.

For the Dipping Sauce:
Mix the mayonnaise, yogurt, Dijon mustard, and parsley (or chives, if using) in a small dipping bowl.

Arrange the fish sticks on a serving platter and serve with the dipping sauce.

Trying this during the weekend...sounds good

[abarron]

One of my faves.
I switch the boar for beef

Ingredients

For the pie filling
1kg/2lb 4oz wild boar shoulder, fat trimmed, cut into large pieces
salt and freshly ground black pepper
2 tbsp olive oil
175g/6oz smoked pancetta, cut into lardons
225g/8oz small shallots, peeled and left whole
400g/14oz carrots, peeled, roughly chopped
175g/6oz chestnut mushrooms
2 bay leaves
2 sprigs flatleaf parsley
2 tbsp plain flour
200ml/7fl oz red wine
650ml/1 pint 3fl oz beef stock
For the pastry
plain flour, for dusting
500g/1lb 2oz ready-made all-butter puff pastry
1 free-range egg, beaten
For the parsnips
4-5 large parsnips, peeled and cut into chunks
salt and freshly ground black pepper
3 tbsp olive oil

Method

1. For the pie filling, season the pieces of wild boar shoulder with salt and freshly ground black pepper.
2. Heat a large casserole dish over a medium to high heat. Add one tablespoon of the olive oil, then fry half of the wild boar pieces for 3-4 minutes, or until browned on all sides. Remove the browned wild boar from the casserole dish and set aside on a warm plate. Repeat the process with the remaining tablespoon of olive oil and the remaining pieces of wild boar. Set the browned wild boar aside.
3. Add the pancetta lardons to the dish the wild boar was cooked in. Fry for 1-2 minutes, or until some of the fat is released from the meat.
4. Add the shallots, carrots and mushrooms and fry for 2-3 minutes, or until softened.
5. Add the bay leaves and parsley sprigs, then return the boar pieces to the pan.
6. Add the flour and stir well until it coats all of the ingredients.
7. Add the wine and scrape up any browned bits from the bottom of the pan. Bring the mixture to the boil, then reduce the heat and simmer the mixture until the volume of liquid has reduced by a quarter, about 15-20 minutes.
8. Add the beef stock, then cover the casserole dish with a lid. Simmer gently for two hours, stirring occasionally, until the boar is very tender.
9. Transfer the cooked pie filling to a pie dish and set aside for at least 30 minutes to allow the filling mixture to cool. Preheat the oven to 190C/375F/Gas 5.
10. Meanwhile, for the pastry, on a lightly floured work surface, roll out the puff pastry to a 0.5cm/¼in thickness.
11. Brush the rim and outside edge of the pie dish with beaten egg, then lay the pastry over the top of the dish. Press the edges of the pastry down to reach 2cm/¾in down the sides of the pie dish, then trim any excess. If desired, use any trimmings to decorate the top of the pie.
12. Brush the pastry all over with the remaining beaten egg, then cut a small cross in the centre of the pastry using a sharp knife to allow the steam to escape.
13. Transfer the pie to the oven and cook for 30-45 minutes, or until the pastry has risen and is golden-brown and the filling is piping hot.
14. Meanwhile, for the parsnips, place the parsnip pieces onto a baking tray. Season, to taste, with salt and freshly ground black pepper, then drizzle with the olive oil.
15. Transfer the parsnips to the oven (with the pie) and roast for 20-25 minutes, turning occasionally, until the parsnips and golden-brown and tender.
16. To serve, divide the wild boar pie equally among six serving plates. Spoon the roasted parsnips alongside.

[lord odin]

Sauteed Mushrooms

Serve these delicious mushrooms with steak or roast beef, or serve along with any roasted or grilled meat. Butter and herbs give these mushrooms great flavor.
Ingredients:

* 2 tablespoons butter
* 16 ounces sliced mushrooms
* 1 teaspoon fines herbes or other herb blend
* 1 clove garlic, finely minced
* 6 green onions with about 3 inches of green, thinly sliced
* 1/3 cup dry white wine or chicken broth
* 1/2 teaspoon salt, or to taste
* Dash pepper

Preparation:
In a saucepan over medium heat, melt butter; add sliced mushrooms and the herbs. Sauté, stirring frequently, for about 6 to 8 minutes, or until mushrooms are tender. Add remaining ingredients and cook for about 5 minutes longer, or until there is very little liquid left in the pan.
Serves 4 to 6.

[Bullseye]

Have you guys ever tried bacon ribs? It's a Russian dish. It's unbelievable.

[hawkeyethearcher]

if you mean bacon wrapped around ribs no i have not. i did cry in happiness when i thought about this though